Paula Lambert

Recipes

Bruschetta Topped with Herbed Goat Cheese and Tomatoes

Eggplant Stacks

Grilled Mozzarella Bundles

Goat's Milk Caciotta Cheese Souffle

Pizza Bianca Verde

Chicken Breasts
with Fresh Mozzarella

Poached Pears with Pecan Praline Mascarpone Torta

Sweet Potatoes, Scalloped, with Leeks and Blue Cheese

Pork Tenderloin Festivo

Posole (Hominy) with Chiles, Chorizo, and Queso Fresco

Southwestern Chile Cornbread

Lemon Goat Cheese Tart

Blue Cheese Quesadillas with Mango Salsa

Mozzarella and Tomato Salad

Mascarpone Tart

Herbed Goat Cheese Tart

Asparagus and Scamorza Frittata

Chicken Stuffed with Ricotta

Chicken Paola

Pasta Salad

Green Salad

Goat Cheese Salad

Pasta Siciliana

Pasta Primavera

Tiramisu

Mascarpone Trifle

Tomato Salad

Pasta Caprese

Chicken Caciotta

Strawberry Godiva


Paula Lambert founded Dallas' Mozzarella Company in 1982. Today her company has grown from making a few pounds of fresh mozzarella to producing over 30 artisanal cheeses, all of which Paula has created and developed. Paula's cheeses have won hundreds of awards and accolades and are known far and wide for their excellence. The cheeses are sold throughout the USA to fine restaurants and stores.

Applauded as one of America's pioneer artisanal cheesemakers, Paula is the author of The Cheese Lover's Cookbook and Guide (2000) and Cheese, Glorious Cheese! (2007). The Cheese Lover's Cookbook and Guide was recently been released in paperback.

Paula takes an active role in many professional organizations including The American Cheese Society, Les Dames d'Escoffier, The Culinary Trust, AIWF, WCR, and NASFT. She currently serves on the boards of Dallas' Better Business Bureau, and Uptown Dallas Public Improvement District. Her accolades include: James Beard Foundation's Who's Who of Food and Beverage in America, the Career Achievement Award from Mary Baldwin College, the Award of Excellence from the IACP as Entrepreneur of the Year and from the Dallas Historical Society for Creative Arts. She is a past-president of the IACP.

A frequent radio and television guest, Paula travels extensively, speaking before groups and teaching cooking classes throughout the USA as well as in Italy and France. She recently founded a new company, Viaggi Deliziosi, and enjoys taking small groups of food lovers to Italy to explore the culture, cuisine and countryside in depth.